Dairy-Free Chocolate Raspberry Cake - Frosted

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened cocoa mix

Carob powder is lower in fat and sugar.

unsweetened applesauce

🥗Healthier: mashed bananas

💰Cheaper: pureed pumpkin

Mashed bananas add sweetness and moisture.

dark dairy-free chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are less processed and lower in sugar.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Water can be used for a lighter batter.

In a large bowl, combine 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup sugar, and 3/4 cup cocoa powder. Whisk together until there are no lumps.

Add 1 cup almond milk, 1/2 cup melted coconut oil, 1 teaspoon vanilla, and 3 room temperature eggs to the dry ingredients. Stir until incorporated.

Slowly add 1 cup warm water to the batter, stirring carefully to avoid splashes.

Divide the batter evenly into two 8-inch cake pans that have been brushed with coconut oil, lined with parchment, and dusted with cocoa powder.

Bake the cakes in the oven (temperature not specified) until done.

While the cakes are baking, prepare the ganache by boiling 1 can full fat coconut milk. Pour it over 8 ounces of finely chopped dark bittersweet chocolate and let it sit for a few minutes to soften.

Stir the chocolate and coconut milk mixture starting from the edges until smooth and shiny. Add 1 cup powdered sugar and mix until dissolved. Set aside in the fridge to cool, stirring occasionally.

Trim the domed tops off the baked cakes using an offset serrated knife to create flat layers. Cut each layer in half to create two even layers.

Spread warm raspberry jam (strained to remove seeds) on the surface of each cake layer.

Assemble the cake by placing one layer on a cardboard round, spreading frosting on top, and layering the next cake layer. Repeat until all layers are stacked, finishing with the last layer upside down.

Frost the entire cake with the remaining ganache, smoothing it over the edges. If the ganache is too soft, refrigerate briefly before continuing.

Garnish the top of the cake with fresh raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens